It’s difficult to believe another season is coming to an end. This Saturday will be the final market day of this year. The weather might not have been the best the last couple of days, but you won’t want to miss the final opportunity to stock up. Swing by Saturday from 8 am to 1 pm to grab some onions, squash, pumpkins, beets and more. Plus, we’ll have coffee, tea, pasta, breads, baked goodies, meats and much more.

While you’re shopping don’t forget to load up on potatoes. These versatile tubers are the proverbial little black dress of veggies. They can go fancy ala Hasselback or simple by just boiling. Enjoy them mashed, fried, roasted or baked in casseroles, soups, salads or hash. Store these guys in a cool, dark space and they’ll last through the winter. Check below for an easy way to fix some tasty spuds.

2017 has been another abundant year for us at the Falls Park Farmers Market, and we sincerely thank you for your patronage and the encouragement you’ve shown us. We’re here because you’re here. We anticipate a bigger and better 2018, and look forward to seeing you again in the spring.

Stop by Saturday!

Scrub and boil a pound of small potatoes in salted water until soft. The time will vary based on the size of the potatoes, start checking after 10 minutes. You should be able to pierce the skin easily with a sharp knife. Yukon Gold are great, but any small potatoes will work. Toss with 2 tablespoons melted butter, 1 tablespoon of fresh mint leaves (chopped fine) and salt and pepper to taste.

Clean produce is safe produce! Instead of using soap, it’s best to use a 3 to 1 water and vinegar solution or just fresh cold water to scrub your fruits and veggies!

Ready to start pickling for fall and winter? Grab some fresh dill this weekend! You can fill your pickle jars or mix it in with some fresh meals.

When choosing broccoli, look for a bright green color and avoid yellow flowerets. The broccoli should be tender but firm with compact clusters of flowerets.